In Which a Yankee Classic Gets a Korean Upgrade…

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Yankee lunch – Korean-style

hotdog and fries would have to be a classic combination for many of us.  There is just something about a sausage-in-a-bun paired with deep-fried spuds that seems to satisfy some sort of primal craving we have.

The standard version of this is good enough for most, but for those of us who want something more substantial – and certainly more spectacular – Bon Chon has something that’s right up our alley.

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Bacon-Kimchi Ko-dog

Bon Chon’s Ko-dog is a game-changer in the sense that it’s a chicken sausage rather than one made with beef.  It makes for a lighter yet equally savoury flavour and a firm texture.

But what really sets it apart is that, like the bulk of Bon Chon’s fish and fowl menu, the spiral-cut ‘dog is dunked in batter and fried till incredibly crunchy before being drizzled over with bulgogi sauce and topped with your choice of either cheese sauce and crushed shoestring potatoes or crumbled bacon and finely shredded kimchi.

I say: go for the latter as it calls to mind budae jjigae, the anything-goes Korean stew that features sausages and Spam cooked with noodles in a kimchi-laced broth.  It’s all spicy and sweet and crunchy; definitely moreish in my book.

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Bibimfries

I suggest you also pay a little extra to further embellish your meal with the glorious bowl of carbo-loaded fun that is Bon Chon’s Bibimfries.

This dish takes the concept of bibimbap and turns it on its head.  Thick-cut, skin-on spuds are deep-fried before getting doused with ranch and cheese sauces and scattered all over with crispy fried-chicken-skin crumbs and shredded kimchi.  Not something for everyday, but it works as an indulgence with an Oriental spin.

 

In Search of the Better Burger – Part II

I apologize for not being able to update SybDive as regularly as possible; I have been rather ill of late.  (The flu is just nasty this time of year!)  But, I’m back and have a fresh new set of culinary adventures to share.

 

Sango Master Burger

This is often said about burgers: they tend to be flavorless provender, mass-produced meat by-products, and are generally uninteresting.  This, of course, applies to burgers from most international franchises.  (Ever had a Burger McDo?  [shudders])

 

There are, of course, exceptions to this rule.  Hotshots is one; Brothers Burger is another.  One officemate of mine swears by Bite Club over in Blue Ridge, while another insists that homemade sliders are the way to go.  Me, I have my own personal fave: Sango the Burger Master.

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